30 Minutes Fettuccine Chicken Alfredo
Brace yourself for a flavor explosion with our Chicken Fettuccine Alfredo Pasta recipe. In just 30 minutes, you'll be savoring the irresistibly creamy and delicious delight you've been dreaming of. Don't miss out, let's dive in and create something truly extraordinary that will leave your taste buds dancing with joy!
Ingredients
- 1 cup Boneless Chicken
- 1 tablespoon Garlic Paste
- 1 tablespoon Black Pepper
- 2 tablespoons Vegeatable Oil or olive oil depending on preference
- 1 cup Alfredo Sauce store-bought for ease
- 8 ounces Fettuccine
- A handful Parsley chopped for garnish
- 1/2 cup Grated Romano Cheese for a generous garnish
Instructions
- Begin by slicing your chicken into thin strips or bite-sized pieces. This allows for quick and even cooking, ensuring each piece is succulent and flavorful.
- In a bowl, combine the chicken with a generous dollop of garlic paste and a hearty crack of black pepper. Mix until the chicken is well-coated with the seasonings. Let it sit for a few minutes to let those flavors really marry.
- Drizzle oil into your favorite skillet and heat it over medium-high heat. Once it's shimmering and singing, it's ready for the chicken.
- Gently lay the chicken in the hot oil, and let it sizzle until it's beautifully golden on one side. Then give it a flip to cook through on the other side. This usually takes about 3-4 minutes per side, depending on the thickness.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook it according to the package instructions until it's al dente. That means it should be tender but still have a bit of a bite to it.
- Once your chicken is cooked and your pasta is drained, it's time to bring them together. Lower the heat to medium-low and pour the Alfredo sauce over the chicken, stirring gently to coat every piece. Then, add the fettuccine and toss it lovingly until it's enrobed in that creamy, dreamy sauce.
- Sprinkle chopped parsley over the top for a pop of fresh color and flavor. The parsley isn't just for looks—it adds a light, herbaceous note that cuts through the richness.
- Now for the grand finale, shower your dish with grated Romano cheese. It's salty, tangy, and just melts into the pasta, creating little pockets of cheesy bliss.
Notes
Here are some recipe notes to ensure your Chicken Fettuccine Alfredo turns out perfect every time... just the way you want it!
- Chicken Cooked to Perfection: For tender and flavorful chicken, ensure it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check this. Cooking time may vary depending on the thickness of your chicken strips.
- Creamy Alfredo: To maintain the creamy texture of your Alfredo sauce, gently heat it over low to medium heat. Avoid high heat, as it can cause the sauce to separate.
- Al Dente Pasta: Cooking your fettuccine to an al dente consistency is crucial. It should be tender but still have a slight bite. Follow the package instructions for the best results.
- Balanced Seasoning: Adjust the black pepper and garlic paste to suit your taste. Remember, a little goes a long way, so start with less and add more if needed.
- Oil Choice: Whether you prefer vegetable oil or olive oil, make sure it's heated until shimmering before adding the chicken. This ensures a beautiful golden sear.
- Fresh Garnishes: Don't skip the fresh parsley and grated Romano cheese garnishes. They add a burst of color, freshness, and extra flavor to your dish.
